$15 for $30 Worth of Upscale American Fare and Drinks at Stronghill Dining Company

Scott's Addition

In a Nutshell

Steaks, seafood, and more

Lunch, dinner, Sunday brunch

Full bar with wide selection

The Fine Print

Promotional value expires Dec 10, 2011. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid with other offers. Tax and gratuity not included.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Stronghill Dining Company

If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Retain your amorous appetite with today's Groupon: for $15 you get $30 worth of upscale American fare and drinks at Stronghill Dining Company on North Boulevard.

Voted one of Richmond's "Best New Restaurants" in 2009 by Richmond magazine, Stronghill Dining Company's culinary quests are lead by Chef Campbell Tucker, who crafts the blueprints of fine American dinning with a lunch, dinner, and Sunday brunch menu that incorporates twists of Creole influence. Put howling hunger pains to rest with the grilled hanger steak ($18) featuring a steer-meat blanket with a choice of sides that includes fluffy mashed potato pillows. For hybrid meal cravings, wake up taste buds with the power of a band of grizzly bears blowing bullhorns outside the tents of sleeping campers with the crème brulee French toast from the Sunday brunch menu. See the full menu for more details and prices.

The seared scallops are very worthy — crispy golden on the outside and tender and sweet on the inside. Other standouts include the Stronghill Stew — a flavorful mélange of shrimp, andouille sausage, mussels, tomatoes and okra — and the juicy seared rib-eye served with grilled asparagus and hushpuppies. – Susan Early, Martin Gravely, and Karen Cauthen Miller, Richmond

The 1200 is worth coming back for with its prosciutto, goat cheese, roasted tomatoes and onions. – Joseph W. Cates, Style